Panchamritham Recipe

Panchamritham is a offering for God this dish is prepared across southindian. The word "pancha" means five, and "amirtham" means delicacy. The origins of Panchamrit can be traced back to ancient India. It is believed to have been created by the god himself as a divine nectar to rejuvenate the body and mind. Panchamritham nectars of God or the potion of immortality in mythology (amrut). Follow and prepare this ancient recipe offer this during your prayers and seek divine blessings for your loved ones. 

Recipe video is updated on Youtube

Ingredients:

2 Cups Chopped Bananas 

4 Dried Figs

5 Almonds

5 Cashews

5 Dates 

20 Raisins 

2 Tbsp Rock Candy Sugar (Kalkandu)

2 Tbsp Powdered Jaggery 

2 Tbsp Honey 

2 Cardamoms 

1 Pinch Edible Camphor (Pachai Karpooram)

2 Tsp Ghee

Prep:

Grate the jaggery into fine powder.

Wash and peel the banana.

Chop the banana into half and then into bite size half moons.

Crush the cardamom in a mortar and pestle.

Remove the seeds from dates and chop it into tiny pieces.

Chop the dried figs into tiny pieces.

We can also chop the nuts into tiny pieces. 

If the rock candy is in large chunks crush it into tiny pieces. Do not powder the rock candy.

 

Method:

In a mixing bowl combine the chopped banana, nuts, raisins, dates, figs, rock candy, jaggery, edible camphor, and honey. 

Mix all the ingredients till well combined and transfer to a serving dish. 

Offer the panchamritham to God and serve...Enjoy!

Southindian Dessert Athika Palagaram Recipe

Athika meaning fig in Tamil,  which is normally prepared on festivals. Blackgram dal (urad dal) is soaked for this dish then ground to form a smooth paste and deep fried in ghee then soaked in coconut milk spiked with cardamom and served chilled. Traditionally Tamil families prepare this dish on special occasions and festivals.

Recipe video uploaded on Youtube English and Tamil Channel 😊

Ingredients:

250 Grams Black Gram Dal (Urad Dal)

2 Cups Thick Coconut Milk

1/2 Cup Sugar 

3 Pods Cardamom

1/4 Tsp Salt

Oil and Ghee For Frying

Garnish: Chopped Almonds, Pista, Cashews 

Prep: Wash the black gram dal thrice, then add enough water to soak the black gram dal, cover and allow the dal to soak for an hour. Once the dal has doubled in volume, drain the dal in a colander. Allow the dal to drain for 15 minutes. Add the dal to a mixer jar in batches with just 2 to 3 tsp water grind the dal to a smooth batter. Add the ground batter to a mixing bowl. Add 1/4 tsp salt and beat the dal batter to form air and reserve. Using a coconut grater start to grate the fresh white part of the coconut. Add the grated coconut to a mixer jar and grind to form a paste we can add warm water and grind it further. Place a sieve on a mixing bowl then pour the ground coconut paste in the sieve and squeeze the pulp to extract coconut milk. For this recipe we will require only first extract coconut milk. The ground coconut can be used in curries or in chutney. In a mixer jar add sugar and cardamom and grind to form a smooth powder and reserve. Place a wok with oil for frying on medium flame. Chop the almonds, pista, and cashew for garnish.

Method:

Add the ground sugar and cardamom powder to the coconut milk an stir well allow it to rest in the fridge until use.

Once the oil has reached temperature, take small portions of the dal batter, forming even size ball gently drop in hot oil. Try to fry a batch of 5 to 6 vadas.

Flip the vadas every 2 minutes and fry till golden. Once the vadas are fried drain from excess oil and place it on a tissue or rack.

Add the fried vada to the coconut milk and garnish with chopped nuts and serve chilled ... Enjoy!

Sweet Vada Recipe

Sweet vadas are prepared for festivals or to celebrate any occasions at home. We can prepare sweet vadas with jaggery or sugar syrup.

 

Recipe video is uploaded on Youtube English and Tamil Channels 😉

Ingredients:

250 Grams Urad Dal (Black Gram Dal)

2 Cups Sugar

1 Cup Water

3 Cardamoms

1 Clove

1/4  Tsp Salt

Oil and Ghee for frying

Garnish: Dried Coconut, Chopped Nuts (Pista, Almonds, Cashews)

Prep:

Wash the blackgram dal thrice, then add enough water to soak the blackgramdal, cover and allow the dal to soak for an hour.

Once the dal has doubled in volume, drain the dal in a colander. Allow the dal to drain for 15 minutes.

Add the dal to a mixer jar in batches with just 2 to 3 tsp water grind the dal to a smooth batter.

Add the ground batter to a mixing bowl. Add 1/4 tsp salt and beat the dal batter to form air and reserve.

In a wok or pot bring a glass of water to rapid boil. Add clove, cardamom and sugar stir and allow to boil and reduce. Prepare a semi thick sugar syrup. If we rub tiny amount of sugar syrup between two fingers the syrup must be sticky, that should be the consistency. Remove the sugar syrup from flame and set aside.

Place a wok with oil for frying on medium flame.

Chop the almonds, pista, and cashew for garnish.

Method:

Once the oil has reached temperature, take small portions of the dal batter, forming even size ball gently drop in hot oil. Try to fry a batch of 5 to 6 vadas.

Flip the vadas every 2 minutes and fry till golden. Once the vadas are fried drain from excess oil and place it on a tissue or rack.

Once the vadas are done add it to the sugar syrup gently flip and allow to absorb the syrup for 10 minutes.

Serve the vadas in a serving plate, garnish with coconut powder and chopped nuts...Enjoy! 

Blackchickpeas Stir Fry Recipe / Kondakadalai Sundal Recipe

Blackchickpea sundal is prepared for auspicious ceremonies and festivals in hindu community. Sundal is a starter / snack dish we also consume it with rotis.

Blackchickpea Sundal Recipe Video on Vidyascooking Channel😊

Ingredients:

250 Grams Black Chickpeas 

1 Large Onion (Finely Chopped)

2 Slit Green Chilies (Slit)

1/2 Inch Ginger ( Peeled and Grated)

3 Sprigs Curry Leaves

2 Dried Red Chilies

1 Tsp Mustard Seeds

1 Tsp Split Blackgram

1/4 Tsp Asafoetida

1/2 Cup Fresh Grated Coconut

6 Sprigs Coriander Leaves (Finely Chopped)

3 Tbsp Peanut or Sesame Oil

Salt as per taste

Garnish: Lime Juice, Finely Chopped Onions, Finely Chopped Chilies.

Method:

Wash and soak the blackchickpeas in water for min 6 to 8 hours.

Wash the soaked chickpeas twice and add to a pressure cooker. 

For every 1 cup soaked chickpeas add 1 1/2 cups water and cover the lid place a whistle and cook the chickpeas for 6 to 7 whistles or until the chickpeas are tender and mushy.

Drain the chickpeas and reserve.

Heat a wok on medium flame. Add Oil to the wok, temper the oil with mustard seeds allow to sputter. 

Add blackgram dhal, red chilies broken in half to the mustard.

Add finely chopped onions, grated ginger, slit green chilies, asafoetida and curry leaves, fry all the ingredients until the onion turns transparent.

Add the drained chickpeas and salt as per taste fry till chickpeas heat all the way through.

Add grated coconut, coriander and lime juice fry all the ingredients and serve the sundal hot.

We can top the sundal with finely chopped raw onions and chillies and...Enjoy

Sundal Recipes Posted on Vidyascooking Channel 😊

Kadalai Sundal Recipe

Karamani Sundal Recipe

Quinoa Ladoo Recipe ( Seemai Thinai Laddu / Navanakki Ladoo )

Quinoa has gained popularity recently, but in southindian tamil communities quinoa is a common grain, we prepare many dishes even for festivals. 

We particularly prepare thinai and honey combination porridge during june, july and august months and during chathurthi as a offering to lord Ganesha and Muruga, the porridge prepared using quinoa is distributed among relatives.

Using quinoa I prepared ladoo something different and unique. These melt in your mouth ladoos preserve well in a airtight container upto 3 weeks.

Quinoa Ladoo Recipe on Vidyascooking Channel😀

Ingredients:

1/2 Cup Quinoa 

1/2 Cup Mung Dal (Mung Beans)

1/2 Cup Oats

1 1/2 Cups Sugar

1 Tbsp Cardamom Powder

1 Tbsp Chopped Nuts (Pista / Almonds / Cashews)

1 Cup Ghee

1/4 Tsp Salt...

Method:

Heat a wok on medium to low flame. Add mung dhal and dry roast, constantly stir the mung dhal and and dry roast till golden on lowest flame. 

Add the mung dhal to a mixer jar once roasted. Place the wok back on low flame setting, add quinoa and stir constantly and dry roast till quinoa turns light pink in color and starts to release good aroma.

Remove the quinoa from flame and add to the mixer.

Dry roast the oats till light golden in color and reserve. Grind the mung dhal and quinoa till coarse powder. 

Add the oats to quinoa powder and grind to form a smooth powder, reserve the ground powder in a mixing bowl.

Add sugar to the mixer and grind to form a smooth powder and reserve.

Add sugar powder in small batches to quinoa powder and mix well. If any lumps in the mixture try to break it and mix well.

Add cardamom powder to the quinoa mixture and 1/2 tsp chopped nuts and mix well.

Heat a fry pan on low flame, switch off the flame and add ghee melt the ghee we do not want it hot.

Add ghee in two or three batches to the quinoa and mix till well combined. Once the ghee is mixed in the quinoa mix we should be able to form roundles.

Place the roundles in a plate and allow to set. Once the ghee reaches room temperature the ladoos will set and be firm. 

We can garnish the ladoos with chopped nuts and serve in room temperature and enjoy 😉

 

Karamani Sweet Sundal / Sweetened Blackeyed Beans Stir Fry

Sweet Karamani sundal is a popular dish we prepare during Gowri Ganesha, Varamahalakshmi and navratri. This is a traditional offering for Goddess Parvati and MahaLakshmi. Consuming blackeyed beans often is recommended it is good source of fiber and helps reduce cholesterol. Very simple and nutritious dish, from adults to kids everyone will surely enjoy.

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Black Eyed Beans Stir Fry Ingredients:
150 Grams Blackeyed Beans / Karamani
1/2 Cup Sugar
1/2 Cup Any Fruits of Choice (Apple, Grapes or Pears)
10 Cashews
10 Raisins optional
1/2 Tsp Cardamom Powder optional
2 Tbsp Ghee

Method:
Measure the blackeyed beans wash twice and add to a hot pack with hot water place the lid and allow to soak to 3 to 4 hours the bean should double in volume.

Once the beans has doubled in volume, wash twice and add to a pressure cooker. Measure and add 1 1/2 cups water, cover the lid and place a whistle cook on medium flame for two to three whistles.

Drain the cooked beans and reserve. Heat ghee in a wok on medium flame. Add the cashews and fry till golden in color. Add the cooked beans and fry for a minute.

Add the sugar and fry, sugar will melt and turn into liquid place on high flame and cook the beans till the sugar has reduced. At this point we can add cardamom powder or cloves and even saffron strands it is upto ones preference.

Remove the stir fried beans from flame. Chop fruits of your choice, serve the stir fried beans in a serving dish and garnish with chopped fruits and serve as offering during puja or prepare this dish for kids regularly...Enjoy 😉

Split Chickpea Sundal Recipe #itsvegan

SouthIndian Style Condiment: Guava Pachadi Recipe

During Festivals, marriages or any happy celebration meal here in south we always serve a pachadi which is a condiment to pair with a traditional plantain leaf meal. 

According to customs people would prepare a pineapple pachadi or Okra Pachadi and some times even pumpkin pachadi, but today I have switched the traditional fruits and veggies with guava and the pachadi turned excellent. This dish can be stored in airtight container refrigerated upto two weeks and can be served with  sambar rice or chapati.

Why we serve pachadi? 
There might be any toxins in a vegetable or grains, the useage of jaggery helps reduce the toxin and avoid stomach issues. Jaggery is also considered good source of iron which helps strengthen our bones and muscles. 

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Guava Pachadi Ingredients:
250 Grams Guava (Chopped into Large Chunks)
1 Medium Onion (Roughly Chopped)
3 Green Chilies (Slit in the middle)
5 Sprigs Curry Leaves
1/2 Tsp Split Black Gram Dhal
2 Dried Red Chilies
1/2 Tsp Mustard Seeds
1/2 Tsp Asafoetida
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1/2 Tsp Turmeric
1/2 Cup Jaggery 
3 Tbsp Oil
Salt as per taste...

Method:
Wash and wipe the guava. Chop into large chunks and reserve.
Heat a wok with 2 tbsp oil. Add mustard seeds, black gram dhal and dried red chilies fry till the mustard splutters and stops spluttering. 

Add asafoetida, onions, green chilies and curry leaves. Fry all the ingredients till the onion turns transparent.

Add chilly powder, coriander powder and turmeric powder fry till the raw flavor reduces
Add 1/2 cup water and 1/2 tsp salt cook until oil surfaces and water or moisture has reduced.
Add the chopped guava and fry for a minute.

Add 1 cup water and jaggery, place on high flame and bring to rapid boil once the jaggery melts and reduces place on high flame.

Reduce the curry and taste test. Add salt if needed and stir once. Once the curry reduces remove from flame and serve hot or in room temperature. 

Mango Pachadi Video

Traditional South Indian Stir Fried Split Chickpeas Sundal

Sundal is a offering served during festivals. Very healthy and nutritious starter or evening tea time snack. This dish is normally prepared during Navratri, Guru Purnima (Teachers Day), Ganesh Chaturthi and Diwali across India. Chickpeas offering served in any form to Lord Ganesha, Saibaba, Dattatreya swami  and Dakshinamurthy is very auspicious for Business and students.

Subscribe to me on Youtube English and Tamil Channels for regular updates :)

Ingredients:
1 Cup Channa Dal (Kadalai Paruppu/ Split Chickpeas)
1/4 Cup Fresh Grated Coconut
1 Tbsp Mustard Seeds
1 Tbsp Split Black Gram Dal 
3 Green Chilies Slit
1 Tsp Turmeric Powder
1/4 Tsp Asafoetida
1 Large Onion Finely Chopped 
2 Sprigs Curry Leaves
1/2 Lime
3 Sprigs Coriander 
1 Carrot Finely Chopped
Salt as per taste
Oil as required 

Method:
Wash and soak the channa dal in water for 30 minutes.
Once the channa has doubled in volume wash thrice drain and place in a bowl that will fit in a pressure cooker. Add 1 tsp turmeric and 1 cup water cover and place inside the pressure cooker.
Place cover the pressure cooker lid and cook for two whistles.

Place a wok on medium flame with oil. Add mustard seeds, split black gram dal allow to splutter. Add asafoetida, curry leaves, onions, and slit chilies fry for a minute or until the onions have turned transparent.

Add the cooked channa dal, salt and 1 cup water place on high flame stir and cover. Allow the dal to cook and absorb all the flavours.

Once the water has evaporated, add grated coconut, finely chopped carrots, coriander and lime juice stir well and serve hot...Enjoy 😊

Festival Recipes: Fruit Curd Rice Recipe

Friends and family who have tasted this dish in my house have constantly messaged me over the years for this recipe. We prepare this curd rice specially for dinner parties, ganesh chaturthi and pongal festival. 

Cook the rice:
I've used 1 coffee tumbler sona masuri rice. Washed the rice thrice and added to a pot which will fit in the pressure cooker.

Using the same coffee tumbler measure add 2 tumbler measure water and soak the rice for 15 minutes.

Using same coffee tumbler measure reserve 1 cup milk.

Combine the milk in the rice along with 1/2 tsp salt after 15 minutes and place in pressure cooker. 

Cover and place the whistle, cook for 3 whistles or until the rice is mushy.

Once the rice is cooked remove from flame allow to reach room temperature.

Recipe Video: Subscribe to me on Youtube English and Tamil Channels for regular updates 😊

Ingredients for Fruit Curd Rice:
1/4 Cup Pomegranate seeds
1/4 Cup Peeled, Deseeded and Finely Chopped Cucumber
1/4 Cup Grapes
1/4 Cup Apple
10 Raisins 
10 Cashews 
1 Sprig Curry Leaves
3 Sprigs Coriander Leaves (Finely Chopped)
2 Green Chilies (Finely Chopped)
1 Inch Ginger (Peeled and Finely Chopped)
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
1 Dry Red Chili
1/4 Tsp Asafoetida
2 Cups Yogurt
Salt as per taste
Cheery for garnish
2 Tbsp Oil...

Method:
Combine half the amount of yogurt to the rice and mix well add salt as per taste.

Add all the fruits and raisins mix and reserve.

Heat a fry pan with oil on medium flame. 

Add mustard and cumin to the hot oil allow to splutter.

Add ginger, curry leaves, chilies and asafoetida fry all the ingredients.

Add cashews and fry till light golden in color.

Remove the tempering from flame allow to reach room temperature.

Add the other half amount of yogurt to the rice along with salt as per taste.

Add the tempering and mix well. Serve the fruit curd rice chilled of room temperature...either ways this curd rice is an excellent dish to serve after a spicy main course...Enjoy 😊

Chocolate Modak Recipe in Association with SPAR Hypermarket

May Lord Ganesha bring Peace, Happiness and Prosperity to Everyone. Happy Ganesh Chaturthi! The much loved modak by Lord Ganesha refers to a story from Padma Purana, a story from the volatile book of mythology refers that of Lord Shiva and Goddess Parvati along with Ganesha visited Anusuya, the wife of a respectable sage named Atri. While Lord Ganesha was presented with a platter full of mouth-watering delicacies, none were able to satiate his hunger.The only food item to have done the impossible was our now-famous modak. Hence began modak’s association with the Lord Ganesh and festive celebrations! 

As a part of festive series I have associated with SPAR Hypermarket and created these decadent chocolate modaks. SPAR HYPERMARKET has 10000+ Products listed on SPAR website, follow get notified for offers and discounts on official SPAR Socialmedia Facebook, Instagram and Twitter.

I'm a regular customer to spar and have shopped for many speciality gourmet products on a budget. Order your daily house needs via SPAR website and also follow them on Facebook official page for regular updates. All the ingredients used in this recipe is shopped at SPAR HYPERMARKET.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

Ingredients:
Khoya 200 Grams
Walnuts 150 Grams
Unsweetened Cocoa Powder 4 Tbsp
Icing Sugar 200 Grams
Vanaspati 2 + 2 Tbsp
Dark Compound Chocolate 200 Grams 

Method:
Chop the khoya into cubes or crumble it and reserve. Chop the compound chocolate and reserve. 

Heat a wok on medium flame, add the walnuts and dry roast for 3 minutes on low flame.Reserve the roasted walnuts on a plate allow to cool. Once the walnuts have cooled we can use a sharp knife and chop it into tiny pieces or use a rolling pin and roll over the toasted walnuts once or twice to form evenly crushed walnut pieces.

Using the same wok place on low flame. Add the khoya and icing sugar stir constantly making sure the khoya melts and well incorporated with the icing sugar.

Add the unsweetened cocoa powder to the khoya mixture stir well. Once the coco powder is incorporated the mixture will be tough to stir try to mix well and remove from flame.

Add the walnut pieces and mix well. Allow the mixture to reach room temperature, mix once.  Using a modak mould, grease it with vanaspati. 

Take lime size portions of the chocolate mixture and place it in the mould. Seal the mould and press to form the modaks. Reserve the modaks on a plate and place it in the freezer for 10 to 15 minutes to set.

Bring 2 glasses of water to boil in a milk pot. In a mixing bowl add the compound chocolate and 2 tbsp vanaspati. Place the chocolate bowl on the boil water place on low flame keep stirring the chocolate.

In roughly 10 to 15 minutes on low flame the chocolate to form a smooth syrup. Remove from flame let the chocolate syrup have a warm base do not remove from hot water.

Once the modaks are set, dip each modak in chocolate and allow the excess chocolate the drip. Place the chocolate coated modaks on a plate and refrigerate until the chocolate is set. Offer these decadent modaks to lord ganesh and also share it with friends and family...Enjoy😊 

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